Recipe by robingracejohnson
My husband and I saw this on Food Networks Down Home With the Neeley's and had to try it. I am so glad we did! It is awesome!!! The ONLY way we will make ribs anymore!!! These ribs are time consuming; it is an all day job, so make these on a day that you have 5 or 6 hours to spare! You won't be dissapointed!!!
Top Review by gploetner_12645044
Made this for Memorial Day family gathering and everyone raved about the ribs! I also let the meat sit overnight with the dry rub and baked in the oven. They were fantastic! The only change was, I used smoked paprika. We live in Kansas City and know our barbeque and this is the best!
- 2 cups brown sugar
- 1⁄2 cup dried mustard
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon cayenne
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 rack baby back ribs
- Mix all the dry rub ingredients together.
- Rub desired amount onto a rack of baby back ribs.
- Cover with plastic wrap and let sit in refrigerator for 24 hours before grilling.
- Heat your charcoal grill and prepare it to use your smoker attachment. If you do not have a smoker (we don't) just situate the charcoals to one side of the grill.
- When grill is heated and the flames go away place rack of ribs, skin side up, on the grill on the opposite side that the charcoals are on. This makes for cooking with indirect heat.
- Cook ribs on grill for 5 or 6 hours, turning and basting with your favorite BBQ sauce (ours is Sweet Baby Rays hickory and brown sugar) every 30 minutes. Temperature of grill should be around 225 degrees.